- 300g/12oz butter, softened.
- 300g/12oz caster sugar.
- Finely grated rind & juice of 2 lemons.
- 4 large eggs, beaten.
- 300g/12oz ground almonds.
- 150g/6oz polenta.
- 1 tsp Baking Powder.
Directions:
1- Pre-heat the oven to 160°C, 320°F, Gas mark 3.
2- Grease a 23cm/ 9-inch spring form tin and line with greaseproof paper.
3- Put the butter, sugar and lemon rind into a mixing bowl and beat with an electric whisk until pale and fluffy.
4- Gradually whisk in the eggs, then add the ground almonds, polenta, lemon juice and baking powder and carefully fold in until mixed thoroughly.
5- Spoon into the prepared tin and smooth until evenly spread.
6- Bake in the oven for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out clean. The cake should be golden brown and springy to touch.
7- If the top starts to get too brown before it is cooked through then cover with foil.
8- Leave the cake to cool in the tin. Once cool remove from the tin and remove the greaseproof paper. Transfer to a serving plate and serve.